A-A-20100 Shortening CompoundsThis CID covers shortening compounds packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. Please note: This document does not guarantee purchase of this item by USDA.

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A-A-20100D

6.2  Type II.  The bakery (emulsifier-type) shortening must be prepared from vegetable fats and oils, which include, but are not limited to, palm oil, palm kernel oil, canola oil, or a combination of these oils.  The fats and oils may be processed by hydrogenation or interesterification.  The product must have been deodorized and may contain antioxidants.  Antifoaming agents must not be incorporated into the product.  The bakery shortening must contain monoglycerides in the amount specified in Table I.

6.3  Type III.  The liquid shortening (deep-fry cooking) must be prepared from deodorized vegetable fats and oils, which include, but are not limited to, palm oil, palm kernel oil, canola oil, or a combination of these oils.  The liquid shortening (deep-fry cooking) must contain antifoaming agents and may contain antioxidants.

6.4  Flavor and odor.  The shortening compounds must be free from foreign flavors and odors such as, but not limited to:  burnt, scorched, sour, stale, or rancid.

6.5  Consistency.  Type I and II shortening compounds must be uniform and smooth.  The texture must be plastic and workable over a temperature range of 18.3o to 29.4oC (65o to 85oF). Type III shortening compound must be fluid at 21.1oC (70oF).

6.6  Foreign material.  All ingredients and finished product must be clean, sound, wholesome, and free from evidence of rodent or insect infestation.  The shortening compounds must be free from foreign material, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.

7.  ANALYTICAL REQUIREMENTS.

7.1  Analytical requirements.  Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the shortening compounds must meet the requirements listed in Table I.3

3  The trans fat content of shortening compounds purchased for DoD must not be greater than 0 grams per serving.  Trans fat content must be verified by the Nutrition Facts Label (NLEA).

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